Recipes

It doesn’t get much easier that making fried rice in your rice cooker, right? This recipe is pretty basic, and you can add whatever protein you like to it – scramble some eggs and add those in, or sauté some mushrooms and mix them through once the rice is done. Either way, it’s delicious! And so bloody easy 😊

This crumble recipe really couldn’t be any easier, and it can be used for all kinds of fruit crumbles.

It’s gluten-free and has a dairy-free option too.

And it contains only 3 ingredients.

Ingredients

1/2 cup buckwheat flour

3 tbsp coconut oil OR butter

1/3 cup raw sugar, or coconut sugar

You can also add oats, sunflower seeds, pumpkin seeds, coconut flakes or crushed nuts to the mixture. I like to add chia seeds in the layer between the stewed fruit and crumble, so they expand with some of the moisture from the fruit, and they add in lots of essential fats, protein and key nutrients.

Method

Put all 3 ingredients into a large bowl, and use your fingertips to rub the coconut oil or butter into the flour/sugar mix. You want to aim for a crumbly kind of texture, with some ‘clumps’ I guess. The oil/butter is what will allow the mixture to cook and brown up, and go all crunchy and delicious.

Add other ingredients (see above) if you’d like, once butter/oil is rubbed through the flour and sugar.

Spread the crumble mix on top of any kind of stewed fruit/s, pop it in the oven for 30mins at 180C, and eat it hot or put it in the fridge for later. I really like eating it cold with a bit of yoghurt on top – so yum!

*Tip: include the protein options, like nuts & seeds, if you’re prone to sugar cravings or have blood sugar sensitivities. The protein will help keep your blood sugar levels more stable.

Super delicious and super easy, these flourless brownies made with REAL chocolate are as easy as blend, and cook! I cooked them in my Pyrex container, let them cool and then popped the lid on – saves on dishes, which is a definite win.

The recipe below made two of these containers (pictured) worth of brownies.

Ingredients:

250g Lindt dark cooking chocolate

2 tins chickpeas, rinsed and drained

4 eggs

1 tsp baking powder

optional: 1/2 cup raw sugar

Method:

Melt cooking chocolate in the microwave or over a saucepan of boiling water.

On the first weekend of March, I had the pleasure of presenting a health workshop and catering lunch to a gorgeous group of women at a retreat run by Dawn of Always You Yoga & Relaxation. The ladies have been begging me for the recipes of everything I gave them for lunch, so I thought I’d share them here with you all.

* everything is gluten free, dairy free and vegetarian

ZUCCHINI SLICE

The recipe for my zucchini slice is right here. It’s always a crowd favourite, and is a great meal or snack, hot or cold. I made it without the cheeses so that it was suitable for the dairy-free attendees 🙂

SALADS

I made two salads for the group. The first is a greens salad with tomato and chickpeas, and a balsamic mustard dressing. The second is a simple coleslaw with turmeric dressing.

GREENS SALAD

A large bowl of baby spinach and rocket leaves, topped with chickpeas and cherry tomatoes. As for the dressing:

– 1 tablespoon honey

– 1 tablespoon seeded mustard

– 2 tablespoons balsamic vinegar

– pinch of freshly ground black pepper

SIMPLE COLESLAW

Shredded red and white cabbage, carrots and cucumber made up the base of this coleslaw, with a little bit of kale added in too. And the very popular turmeric dressing:

– 3/4 cup whole egg mayo

– juice of 1/2 lemon

– 1 tsp ground turmeric (or fresh grated turmeric)

– 1 tbsp olive oil

– pinch of salt and pepper

So, there you have it ladies. All the recipes you need to recreate our scrumptious lunch at Second Valley. It was a pleasure to meet you all, and I hope you have taken the lessons learnt from the entire weekend and applied at least a little bit to your every day life.

This is one of my favourite snacks – high in protein and omega 3 fats, high in fibre and a number of essential minerals, and it kinda tastes like a dessert! Winning.

Note: this is best when made the night before, soaked overnight

Ingredients

2 tbsp chia seeds (any colour)

1/4 cup milk (any kind) or water

your choice of toppings (see below)

Method

Soak chia seeds in liquid – preferably overnight – or until liquid is completely absorbed. I find the easiest way to do this is put the chia seeds and liquid in a jar, shake it up and leave it soak in there.

Top with whatever you like – my favourite is 3 tbsp greek yoghurt, 1 tbsp almond butter, 1/3 banana (sliced) and a handful of blueberries.

I’m yet to meet someone who doesn’t love pancakes. If you’re focusing on weight loss, or just looking for a healthy breakfast idea, these two-ingredient pancakes are perfect for you! (I’ve also been known to eat these cold, with a slather of almond butter on top.. soooo yummy)

Makes around 4-6 pancakes

Ingredients

1 banana, mashed

3-4 eggs, whisked

Method

Just combine the eggs and banana and cook pancakes in a non-stick pan. You can top your protein-rich pancakes with berries, nuts and seeds, and a little honey or pure maple syrup.

Note: stay away from artificial ‘maple-flavoured’ syrups in the supermarket – they’re just flavoured high-fructose corn syrup. You’ll have to spend more to get the pure stuff, but it’s so much healthier and tastier.

It’s true what they say – eggs really are the original superfood. Whether you’re eating keto, wanting to lose weight, or just have a really healthy snack – these egg and veg cups are perfect! Kind of like a cheat’s quiche. They’re free from gluten and super high in protein and nutrients. Have them for breakfast, lunch or dinner and enjoy cold or heated up. Super simple!

Ingredients

12 eggs

large handful baby spinach, roughly chopped

2-3 rashers bacon, diced

1/3 cup feta cheese, crumbled into pieces

1/4 cup red capsicum, diced

1 tsp salt

1 tsp pepper

2 tsp mixed dried herbs

Method

Grease a 12x muffin tray. Preheat oven to 180C.

Whisk eggs in a small bowl, season with salt, pepper and dried herbs.

Add spinach, bacon, feta and capsicum to bowl and combine.

Pour mixture evenly into muffin tray and bake for 40mins or until slightly browned on top. Allow to cool slightly in tray before removing. Refrigerate once cooled completely.

1/3 cup milk (you can use a plant-based milk to make these muffins dairy-free!)

5 tbsp coconut oil, softened

1/2 cup frozen or fresh blueberries

Method

Preheat oven to 180C, and grease or line a muffin tray.

Combine all dry ingredients in a large bowl.

In a separate bowl, combine all wet ingredients (eggs, vanilla extract, milk and coconut oil) except for the blueberries. Make sure the coconut oil is soft enough to mix but not hot, as it may cook the egg if it is too hot.

Make a well in the dry ingredients and add the wet ingredients, mixing well.

Add the blueberries to the mixture and fold gently to combine.

Spoon mixture into muffin tray and cook for 16-18 minutes in the preheated oven. Allow muffins to cool completely before removing them from the tray.

Line a baking tray with baking paper, and evenly spread olive oil, herbs, salt, pepper and sugar. Place the tomatoes skin-side-up on the baking tray, and put in the preheated oven, cooking for 45-55 minutes.

Remove from oven and allow to cool for at least 20 minutes. Blend on low speed for 1 minute until roughly blended but not 100% smooth.